The Effects of a Pickling Process on the Reduction of Escherichia coli O157:H7, Listeria monocytogenes , Salmonella spp. and Staphylococcus aureus Inoculated onto Hard-Cooked Eggs-Reference-Cited by-同舟云学术

The Effects of a Pickling Process on the Reduction of Escherichia coli O157:H7, Listeria monocytogenes , Salmonella spp. and Staphylococcus aureus Inoculated onto Hard-Cooked Eggs

Published:2013-09-12 Issue:4 Volume:33 Page:413-417
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Scheinberg Joshua A.¹,Valderrama Wladir B.¹,Cutter Catherine N.¹

Affiliation:

1. Department of Food Science; The Pennsylvania State University; 202 Food Science Building University Park PA 16802

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12069/fullpdf

Reference18 articles.

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3. Acid-tolerant Listeria monocytogenes persist in a model food system fermented with nisin-producing bacteria;Bonnet;Lett. Appl. Microbiol.,2005

4. Reduction of microflora of whole pickling cucumbers by blanching;Breidt;J. Food Sci.,2000

5. Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines;Breidt;J. Food Prot.,2005

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